Spicy Thai Ginger Beef Recipe
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Fresh ginger, lime, and savory fish sauce complement the steak and vegetables in this spicy stir-fry.
Ingredients
- 12 ounces beef top round steak
- 1 tablespoon fish sauce
- 1 tablespoon water
- 1 teaspoon finely shredded lime peel
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1 tablespoon cooking oil
- 2 medium zucchini, cut into julienne strips (2 cups)
- 6 green onions, bias-cut into 1-inch pieces (1 cup)
- 1 fresh, pickled, or canned jalapeno pepper, seeded, and finely chopped
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 2 cups hot cooked rice sticks or rice
- 2 tablespoons snipped cilantro
- Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-size strips. Set aside.
- For sauce, in a small bowl stir together fish sauce, water, lime peel, lime juice, and sugar. Set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini in hot oil for 1 to 2 minutes or until crisp-tender. Remove zucchini from the wok. Add green onions to the hot wok; stir-fry for 1 -1/2 minutes. Remove green onions from the wok.
- Add jalapeno pepper, ginger, and garlic to the hot wok. Stir-fry for 15 seconds. Add beef; stir-fry for 2 to 3 minutes or until cooked through. Return zucchini and green onions to the wok.
- Add sauce. Cook and stir for 2 minutes more or until heated through. Serve immediately with hot cooked rice sticks or rice. Sprinkle with cilantro. Makes 3 servings.
- Prepare vegetables; cover and chill up to 4 hours.
- Calories 339, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 74 mg, Sodium 242 mg, Carbohydrate 30 g, Protein 31 g.
- Percent Daily Values are based on a 2,000 calorie diet
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